Fermented black beans or douchi (豆豉) in spicy mackerel taste so good with porridge. They are the best and my favorite. This canned food is in fact the only food I know that uses fermented black beans. I’ve never eaten any other fermented black beans dish at home (except the one mentioned above) or in restaurant before. Weird I know (this being Chinese ingredient)
Chinese fermented black beans or douchi (豆豉) is made by fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet. ~source from wiki
Why do I like fermented black beans? It’s mainly because of the slight bitter and salty taste that pow-wow (power wow – my own language haha) my senses. Here is one recipe that uses this lovely black beans. I must say I’m glad I found this recipe in my mom’s cookbook.
Fermented black beans. Bought this from ‘pasar malam’ (night market) at RM0.50.
Let’s start cooking…
Chopped garlic, chilies and continental parsley (tsk I’m using coriander haha); and slice the prawns into cubes. Please ignore the size of the ginger. It was too big actually. Hehe Remember to soak fermented black beans beforehand.
How to distinguish coriander and continental parsley visually? Continental parsley leaves are slightly pointy while its more rounded for the case of coriander (cilantro).
First wash the hard beancurd before slicing them into cubes.
Deep fry the beancurds in hot oil until golden brown.
This is the oil that I used previously for frying lotus roots which is just enough for shallow-frying.
Remove the fried crispy beancurd and drain well.
Remove the extra oil in the wok, remaining only 1 tablespoon oil.
Fry ginger and fermented black beans until fragrant. Next add chopped chilies and stir-fry until aromatic. Use 2 chilies if you like spicy.
Now add the cubed prawns and fried beancurd cubes into the wok. Toss ‘em well.
Lastly add seasoning (light soy sauce, sugar, pepper, sesame oil) and water. Stir-fry in high heat until liquid is absorbed. That’s it. Plate it and garnish with continental parsley and cucumber on the side. Believe me the cucumber has 2 roles to play. One as garnish, two to add crunch to the dish.
Crispy on the outside and soft on the inside beancurd infused with the sexy fermented black beans. Ouch, HOT!!! (I mean you look so hot dish)
Eat it with cucumber. Remember.
Hope you like it. :)
Print This Recipe
Fried Crispy Beancurd Cubes with Fermented Black Beans
Adapted from Beancurd Flavor
3 pieces hard beancurd, cleaned
30g medium prawns (chopped into cubes or without) (Initial recipe uses 30g vegetarian chicken)
1-2 red chilies (chopped)
2 teaspoons fermented salted black beans (soaked)
1 teaspoon chopped continental parsley (also called Italian parsley/flat leaf parsley)
1 teaspoon chopped ginger
2 tablespoons water
4cm cucumber (sliced into semi-circle) – optional
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon sesame oil
1. Cut the hard beancurd into square cubes. Deep-fry into hot oil until crispy and golden browned. Remove and drain well.
2. Heat up 1 tablespoon oil to fragrant chopped ginger and fermented salted black beans.
3. Add in red chopped chilies, stir-fry for a moment till aromatic.
4. Add in fried beancurd cubes and prawns, toss well, then add in seasoning and water, stirring constantly over high heat until absorbed. Dish up and serve immediately. Garnish with continental parsley and cucumber on the side (a good addition to the dish)